The waiter (Waiter) is someone who has the duty and responsibility of serving the needs of food and drink for guests in a professional manner. They were very instrumental in providing satisfaction to customers who will indirectly benefit the company. Through communication with customers, a waiter should be able to immediately detect keingginan and needs of the customer to make it happen.
2. Terms Waiter Hotel
a. Physical Requirements
1. Healthy Physical
- Normal pendegaran
- Tooth & Nail terawatt nice / neat
- Do not have a contagious disease such as tuberculosis, Hepatitis Dst.
- Not physically handicapped
2. Dressed Neat
- Body straight, not sluggish
- Dressed up and always wear a work uniform
- Always use a predetermined management attributes like name or symbol tage companies.
- Do not wear excessive jewelry
- Special lady, make-up adapted to the situation and environmental conditions as well as hair neatly tied backward using a hairnet.
- For the man is not a mustache and beard and longish hair
- Free of body odor and mouth.
B. Non Physical Requirements
- Healthy spiritual, not menggalami mental disorder / mental & emotional mess, no stress or frustration
- Ability to communicate in a language that is understandable to each other and at least 2 languages ie B. Indonesia and the UK.
- Be cheerful and smiling
- Patience, honesty and discipline in any situation and condition.
- Response, meticulously skilled in acting.
- Easy to get along.
- Ability to quickly understand the intentions of others.
- Mengguasai selling techniques and work according to the guidelines that have been set management.
- Have a helpful nature.
- Confident and not overbearing.
- Experienced and educated in their field.
What is the service (SERVICE)
Smile for every one (Smile to everyone)
Exellent in everything we do (Doing my best in every respect that we do)
Reaching out to every guest with hospitality (Approaching guests with hospitality)
Viewing every guest as special (Looked every guest is special)
Inviting a guest to return (Inviting guests to come back)
Creating a warm atmosphere (Creating a warm atmosphere)
Eye contact shows that we are (Mutually view shows the concern)
GROOMING (Appearance)
Is a condition that maintained overall appearance neat and clean from someone who adapted to the times, places, events and interests. What is meant by the appearance is everything concerning the appearance of the self which is supported by:
Ø Maintain the cleanliness and health of themselves (personal care and hygiene)
Ø Tata clothing (dress code)
Ø Tata makeup and hair (make-up and hair do)
Ø Jewelry (accessories)
PERSONAL GROMING
Someone who really care about his personal appearance will be a lot of hold time to take various measures and attitudes to keep personal groming maximally conform with the standards of public opinion and norms prevailing in the environment of the community.
FOOD & BEVERAGE DEPARTMENT
1. Definition of F & B Dept.
Definition of F & B Dept. in general is part of taking care of food and drinks, whereas in particular (as seen from the hospitality) is part of the hotel that takes care of and responsible to the needs of food and beverage service as well as other requirements related, from guests staying or not staying and managed commercially and professionally.
2. Distribution of F & B Dept.
a. Dept. of F & B Front Service on duty at the front, namely: Restaurant, Lobby, Coffee shop, bar, banquet and room service
b. Dept. of F & B Back Service on duty at the rear, namely: Kitchen, stewarding, swimingpooll, service bar and cafeteria employees.
3. The purpose of F & B Dept.
Selling food and drink as much as possible at a price ditentuakan suitable standards, give the best service possible to guests until the guest is satisfied and get the maximum profit with sustainability.
4. ROOM SERVICE
Star hotels typically operate services room service for 24 hours. Services performed dikkamar respectively, based on a certain system and choosing the right time. Food and beverage prices are usually higher than in the coffee shop.
5. BANQUET
Banquet services can be done at the hotel, and outside the hotel in the form of out side catering. Banquet services usually performed in bulk and for special occasions such as conventions, seminars, fundraising, halalbihalal, iftar, wedding party / birthday, banquets etc.
KNOWLEDGE MENU
A. Definition On Menu
The terms menu can vary, depending on the angle of view, among others:
v In general terms menucan be interpreted as a list or set menu of food and beverages are available and ready dihidangkan.v From the standpoint of a restaurant that is a list of foods that can be selected according to taste a tersebut.v From the banquet is a chronological list of foods that will disajikan.v From the point view of the chef is a list of foods to dimasak.v From the standpoint of the degustation is a list of foods to dijual.v From the standpoint of the entrepreneur is a list of foods that can provide keuntungan.v From the government point of view is a list of foods that can make this source of employment and income tax.
Tidak ada komentar:
Posting Komentar